It can be difficult to prepare the perfect roast duck, as the meat tends to become dry. However, this is a thing of the past if you follow our recipe, which ensures a juicy and flavorful roast duck every time!
Recipe for roast duck
It can be challenging to prepare the perfect roast duck, as the meat tends to become dry.
However, this is a thing of the past if you follow our recipe, which ensures you a juicy and flavorful roast duck—every time!
In this recipe, we have slow-roasted the duck with a stuffing of oranges, thyme, and vanilla, which is an unconventional and not least tasty alternative to the classic roast duck with a stuffing of apples and prunes.
The duck can be roasted and carved the day before. Then it just needs to be reheated in the oven before serving. See the note for instructions on how to do this.
Servings: Serves
Roast Duck
It can be difficult to prepare the perfect roast duck, as the meat tends to become dry. However, this is a thing of the past if you follow our recipe, which ensures a juicy and flavorful roast duck every time!
Ingredients
- 1 pcs. Duck about 3 kg.
- 2 pcs. Orange organic
- 0.5 bunch Fresh thyme or 2 tsp. dried
- Spices salt and pepper
- 0.5 l Orange Juice
- 0.5 pcs. Vanilla Pod
- 3 pcs. Carrots
- 3 pcs. Red Onion
- 0.25 pcs. Celery
- 1 l Water
- 4.2 gram Sugar
- Vinegar or lemon juice
- Gravy Thickener light or dark
- 97 gram Whipping Cream
Instructions
Roast Duck
- Optionally, remove the giblets from the duck and cut off the neck and wing tips.
- Rub the duck generously inside and out with salt and pepper.
- Wash the oranges and cut them into large wedges.
- Rinse the thyme thoroughly and pat it dry.
- Stuff the duck with thyme and orange wedges.
- Close the duck with meat needles.
- Prepare the vegetables and cut them into large pieces.
- Place the giblets from the duck, thyme sprigs, carrots, celery, onions, and a split vanilla pod in the oven roasting pan.
- Place the duck breast side up on the rack over the roasting pan and pour orange juice and 1 liter of water over the duck so the liquid runs into the roasting pan.
- Place the duck and roasting pan in a cold oven and turn it on to 125 degrees Celsius (257 degrees Fahrenheit) without fan. Roast the duck for about 4 hours.
- Baste the duck regularly with orange juice and drippings from the roasting pan during the cooking time.
- Remove the duck from the oven and strain the drippings from the roasting pan into a bowl.
- Turn the oven up to 250 degrees Celsius (482 degrees Fahrenheit).
- Place the duck on the rack and put it back in the oven. Brown it until the skin is crispy, about 10-15 minutes just before serving.
Sauce:
- Skim the fat from the drippings from the roasting pan.
- Boil the liquid until there is about 5 dl of stock left.
- Thicken the sauce with a gravy thickener and season with cream, sugar, lemon juice or vinegar, and salt and pepper.
Carving the Duck:
- Cut off the legs, and if desired, divide them into thighs and drumsticks at the joint.
- Cut off the wings at the joints.
- Remove the breast from the bone and cut the meat into diagonal slices.
- Remove the stuffing with a spoon and place it next to the meat on the serving platter.
Serving:
- Serve the roast duck with white potatoes, caramelized potatoes, homemade red cabbage, and the delicious sauce.
Notes
The duck can be roasted the day before – in this case, subtract 20 minutes from the cooking time.
Carve the duck when it has cooled, and place it in an ovenproof dish.
Reheat the duck in the oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 30 minutes before serving.
Carve the duck when it has cooled, and place it in an ovenproof dish.
Reheat the duck in the oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 30 minutes before serving.